Cranberry

This cake is a great way to showcase cranberries. It pairs sweet and sticky caramelized cranberries and orange marmalade with a moist and buttery cake. Crème Anglaise or sweetened whipped cream is a perfect accompaniment to this mildly tart dessert.

Topping:

40 grams unsalted butter, cubed
135grams packed light brown sugar
275 grams fresh or frozen cranberries
20 grams orange marmalade

Cake:

175 grams all-purpose flour
50 grams coarse grind cornmeal
1 1/2 teaspoon baking powder
1/4 teaspoon salt
120 grams unsalted butter, cubed, at room temperature
150 grams granulated sugar
Grated zest of two (2) large oranges
2 large eggs, at room temperature
1 teaspoon vanilla extract
125 milliliters whole milk, at room temperature

Melt the 4 tablespoons of butter, the brown sugar and orange marmalade together in a pan, stirring frequently, until the sugar is moistened and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside to cool.

Preheat the oven to 350°F.

Spread the brown sugar, butter and marmalade mixture evenly over the bottom of a 9-inch cake pan; arrange cranberries on top.

With an electric mixer (or by hand), cream remaining butter and granulated sugar until light and fluffy. Add the eggs one at a time, vanilla and orange zest; beat until well combined.

In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spread the batter over cranberries in pan in four mounds, and use a spatula to spread the batter evenly over the cranberries.

Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let the cake cool on a wire rack for 20 minutes.

Run a knife around edge of cake. Place a serving platter overturned on top of the cake pan, flip the two over simultaneously, until the cake releases from the pan onto the platter.

This cake is best served shortly after baking, while it’s still warm or at room temperature.

This recipe can serve 6-8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Tangy cranberries and fragrant and bold Meyer lemons add refreshing qualities to this moist cake. Meyer lemon fruits have a sweeter, less acidic flavour than the more common supermarket lemon varieties. As the cake bakes, the cranberries are transformed into a sweet-tart compote-like texture. Ideal for brunch or afternoon coffee or tea.

Ingredients:

12 Tbs (1 1/2 sticks) unsalted butter (at room temperature) plus some for greasing the pan(s)
2 cups fresh (or frozen) cranberries
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups granulated sugar
2 Meyer lemons
3/4 cup buttermilk
1 tsp. pure vanilla extract
3 eggs
Confectioner’s sugar, for dusting

Directions:

Preheat an oven to 350°F. Grease a 12-cup Bundt pan or 12 mini Bundt pans with butter.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the Meyer lemons over the sugar and mix briefly.

Squeeze the juice from the Meyer lemons. In a cup, combine 4 Tbs. of the lemon juice, the buttermilk and vanilla.

Add the butter to the lemon zest–sugar mixture and beat on medium-high speed until light and fluffy, for about 1 to 2 minutes. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture in 2 batches. Scrape down the sides of the bowl and beat again, raise the mixer speed to medium-high and beat for 1 minute to aerate the batter. Fold in cranberries.

Scrape the batter into the prepared Bundt pan or mini Bundt pans. Spread the batter and smooth the top. Bake until the cake tester inserted into the center comes out clean, 35 to 40 minutes (Note: if mini Bundt pans are used, 20-25 minutes). Let cool in the pan(s) for 5 minutes, then invert the cake(s) onto a wire rack and let cool completely.

Once the cake is cool, dust with confectioner’s sugar just before serving.

This cake can easily serve 12 people.

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